Chocolate Truffle Tart Dusted with Cocoa Powder
This Christmas, my in-laws gave my husband and I delicious Belgian chocolate truffles; they were rich, creamy, and sinfully delicious. Shortly after, I stumbled across a recipe for a chocolate truffle tart in a back issue of Gourmet magazine, and I knew I had to try it. Imagine: a chocolate truffle the size of a tart . . . the decadence. Pure indulgence at its finest!
This was the first dessert I cooked in the New Year, and I couldn’t be happier with it. I modified the crust in the original recipe and instead used the crust from this chocolate-raspberry tart. The sweetness of this crust pairs well with the tart’s dark-chocolate filling.
Chocolate Truffle Tart with Belgian Chocolate Truffles
A Close-Up of the Interior of the Tart
The crust has the consistency of a cookie, while the filling is silky smooth yet dense. Unsweetened cocoa powder dusted on top provides the perfect amount of bitterness.
You can add liqueur to the filling if you wish, though it tasted delicious without. I’ve added Chambord to chocolate tarts before, but I think Bailey’s, Kahlua, or Grand Marnier would taste equally fabulous. Feel free to experiment, and let me know your favorite combinations.
You know what makes this tart even more perfect? It’s incredibly easy to make. The crust comes together in minutes using a food processor; to make the filling, you just melt chocolate and butter, and then whisk in the other ingredients. It’s so simple, it might be dangerous. The hardest thing, like the tunnel of fudge cake, is waiting to eat it. It must cool for 2 hours at room temperature, then 4 hours in the fridge. But it’s totally worth the wait.
This chocolate truffle tart tastes great with a cold glass of milk or a hot cup of coffee. Trust me, this dessert will satisfy all your chocolate cravings! Happy baking!
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Chocolate Truffle Tart
Print recipe
| Serves | 10 |
| Website | crust from KitchEnchanted, Filling from Gourmet magazine Feb. 2007 |
Ingredients
- unsweetened cocoa powder (for dusting)
filling
- 1/2 Pound fine-quality bitterweet chocolate (no more than 60% cacoa if marked) (coursely chopped)
- 6 Tablespoons unsalted butter (cut into 1/2 inch cubes)
- 2 Large eggs (lightly beaten)
- 1/3rd cup heavy cream
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
filling (Optional)
- 1 1/2 Tablespoons Chambord (or other liqueur)
crust
- 1 box vanilla wafers
- 1 cup powdered sugar
- 1/2 cup cocoa powder
- 6 Tablespoons melted unsalted butter (more if needed)
Note
You can add liqueur to the filling if you wish, though it tasted delicious without. I've added Chambord before, but I think Bailey's, Kahlua, or Grand Marnier would taste equally fabulous.
Directions
| crust | |
| Step 1 | |
| Preheat oven to 350°F. Wrap a sheet of foil over bottom of an 8-inch springform pan (in case of leaks). Using a food processor, pulse the vanilla wafers until finely crushed. Stir in the powdered sugar and cocoa powder until evenly blended. Stir in 6 tablespoons melted butter; if crust is dry add more butter, 1 TBS at a time, until moist. Lightly butter side of pan. Press crust mixture into the bottom of the springform pan and 1-1 1/2 inches up the sides, compacting the crust with the bottom of a glass or measuring cup. Bake about 10 minutes, then cool completely in pan on rack, about 15 minutes. Leave oven on. | |
| filling | |
| Step 2 | |
| Melt chocolate and butter in a 2-quart heavy saucepan over low heat, stirring until smooth, then whisk in the liqueur (if using). Remove from heat and cool 5 minutes. Whisk together eggs, cream, sugar, salt, and vanilla in a bowl. Whisk chocolate mixture into egg mixture until combined well. | |
| baking and cooling | |
| Step 3 | |
| Pour filling into cooled crust and rap pan once on counter to eliminate bubbles. Bake until filling 1 inch from edge is set and slightly puffed but center trembles slightly when pan is gently shaken, 20-25 minutes. (Center will continue to set as it cools.) Cool tart completely in pan on a rack, about 2 hours. Chill, uncovered, until center is firm, about 4 hours. Remove from pan and sprinkle with cocoa powder to serve. | |
it looks delicious!
Thanks, Dina! It’s really tasty.